To prepare quinoa, heat saucepan over medium-high. Add quinoa and stock or water and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa "opens" and most of the liquid has been absorbed, about 10 minutes. Remove from heat and allow to cool. May be prepared up to 4 days ahead. Chef suggestion: Make more to enjoy with salads, with breakfast or as a quick snack.

To prepare sauce, combine white miso, rice-wine vinegar, wasabi, sambal and sesame oil in a small bowl. Adjust seasonings to taste. Set aside.

Place prepared rice paper on a clean counter. Top each with a few leaves of baby spinach toward the bottom third of the paper. Place 2 tablespoons of quinoa over baby spinach, followed by a few shrimp. Drizzle shrimp with some of the miso sauce, then top with slaw. Finish with a few more leaves of spinach. Carefully roll bottom of rice paper over shrimp mixture to encase tightly, folding ends in to seal. Continue to roll to form a thick cylinder of rice paper around filling. Slice in half on bias, or keep whole.

If preparing ahead, keep in a tightly sealed container to keep paper from drying out. Serve with additional miso sauce and Sriracha.